Wednesday, June 24, 2009

Pan Roasted Eggplants w/ Shallot Vinaigrette



Ok. This is by far, my new favorite way to make eggplant.

If I only make this one recipe from this new cookbook Two Dudes One Pan, then it was worth the purchase of the book.



Terrific.

Pan Roasted Eggplants w/ Shallot Vinaigrette: (from Two Dudes One Pan)

6 small Japanese or Italian eggplants, cut in half horizontally
3 shallots, sliced thin
3 garlic cloves, sliced thin

canola or grapeseed oil for frying
kosher salt for the eggplants

2 tbsp of fresh basil, chopped
2 tbsp of fresh parsley, chopped
2 teaspoons of balsamic vinegar
2 tbsp of capers, drained
1.5 teaspoon of sugar
1 tbsp of butter

Sprinkle your eggplant halves with kosher salt and set aside.

Heat your canola or grapeseed oil (don't use olive oil, because it will burn) on medium high in a heavy stainless steel skillet and face down, place your eggplant halves and cook for 5 minutes without moving them.

Now turn them over and cook another 3 minutes until cooked thru. Remove eggplant halves from the pan and place them on a platter.



Add another tablespoon of oil and lower the flame a bit and cook your shallots and garlic for about 2 minutes until fragrant, pushing them around with a spoon while cooking.

Turn off the heat and add your vinegar, sugar, herbs, and capers, swirling in your butter last. Mix together and pour this sauce over your hot roasted eggplant.

This is best served right out of the pan, but trust me, we enjoyed this cold in an antipasto with red peppers the next night and it was FABULOUS!



21 comments:

Karen said...

Looks delicious. I was thinking it might be good at room temp. Haven't seen that cookbook... guess I'll take a look at it!

kat said...

Oh that sounds so so tasty!

The Food Hunter said...

That looks awesome.

noble pig said...

That is seriously beautiful Stacy. I love the color on that plant!

Maria said...

Those eggplants look too good to be true! Great dish!

A Feast for the Eyes said...

I so want to learn to like eggplant. It's a texture thing, really. This recipe looks like a good way to start. I mean, how can you go wrong with these ingredients? I'll have to check out this cookbook; I like the title. I can honestly say, this looks good.

Justin said...

capers, garlic, basil... this sounds great.

lisaiscooking said...

That looks great with the capers! I agree, hot or cold would be delicious.

Dana said...

I am the rare vegetarian who actually doesn't really like eggplant. I would definitely give this a try because I love all the other flavors in there.

Caroline said...

Mmmm...I'm keeping this recipe for when my eggplant starts to produce. I sure could use a couple of dudes (I'll supply the pans!!). Another great post!

Susan from Food Blogga said...

This eggplant looks amazingly. Seriously. I think those mini eggplants are so wonderfully tender and flavorful too.

Lover of Life/ Nancy said...

This looks delicious - I'm going to pass it on to my daughter. Thanks.

Proud Italian Cook said...

I'm growing these little gems in my garden, can't wait to try this, and I don't even have to put the oven on!

Nancy said...

This looks fantastic, I'll be making it this weekend for sure! Thanks for posting it!

burpandslurp said...

I LOVE the capers in there! I am totally bookmarking this. Thank you!

Lori Lynn said...

Sounds excellent Stace. Your photos are terrific.
Like the idea to serve cold, great for a brunch buffet.
LL

LaDue & Crew said...

So worth the flight to come have dinner at your table... like how I invite myself ;-)

Terri said...

This will be on the menu next week! The photos make my mouth water.

Anonymous said...

Just stumbled upon your site. I love the recipes you've posted. I'll be checking back again!

-grace

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Randi Lynne said...

I had one eggplant on hand last night and decided to go with this recipe. The sauce was so delicious. Can't wait to make it again and have leftovers to eat the next day like you described!